- Grüner Veltliner to roast duck. An elegant, medium-bodied Grüner Veltliner with mineral characters is a classic favourite. Other, less aromatic varieties suit the dish as well.
- For the red wine, a fruity Pinot Noir served slightly chilled is very fine.
- Blaufränkisch and blends pair well with roast duck breast.
- The "Martini" goose (named after St. Martin's Day, 11th November) requires either opulent white wines, or young red wines (such as Zweigelt) served slightly chilled. Alternatively, go for a rich and voluminous estate grown red wine.